P assover P alate
Recipes to Please the Crowd and De-stress the Chef
JAMIE GELLER | JTA
PASSOVER MAY BE the mother of all kitchen yuntifs, but stay
cool and don’t stress. Here are some of my favorite recipes from
prior Passovers that you will love this Passover and all year.

Last year, 99% of what I made for Passover weren’t actually
Passover recipes. Of course they were kosher for Passover, but
they didn’t require any major Passover ingredient tweaks. These
recipes were developed with Passover in mind and have become
staples in my year-round repertoire because they were super easy
and got the most oohs and ahhs.

OK, real gourmet chefs don’t keep a tally of how many peo-
ple flipped over this or that dish — but I really need to know.

The winners on my menu get to come back and try for eternal
stardom. And the winners are:
Salmon Croquettes with Tropical Fruit Salsa: You can
make this even easier by skipping the fresh salmon and using
good-quality canned salmon.

Zucchini and Red Bell Pepper Sauté: Shamelessly simple and
super beautiful, it is pleasing to the eye and the palate. Audience
applause told me that the zucchini actually tasted better when
prepped this way.

Salmon cakes with tropical fruit salsa are an elegant, light and refreshing starter course.
Courtesy of Joy of Kosher with Jamie Geller
See Recipes, Page 18
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